Recipe: Yummy Lasagna

Lasagna. This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other The site may earn a commission on some products. It couldn't be easier to make.

Your ingredient options when making lasagna are virtually endless. You can make vegetarian lasagna, a meat lover's lasagna, or lasagna with all the works, packed with your. From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum ("cooking pot"), from Ancient Greek λάσανον (lásanon, "trivet or stand for a pot"). You can have Lasagna using 28 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Lasagna

1. Prepare of For the tomato sauce:.
2. Prepare 1 of medium size onion, diced.
3. Prepare 2 of garlic cloves, finely minced.
4. You need 3 tablespoons of cooking oil (any oil of preference).
5. It's 500 g of mince beef.
6. It's 1 can of tin tomatoes.
7. It's 1 cup of water.
8. Prepare 8 leaves of fresh basil, finely chopped.
9. You need 2-3 of bay leaves.
10. You need 1/4 teaspoon of dry oregano.
11. You need 2 teaspoons of tomato puree.
12. Prepare To taste of salt and ground black pepper.
13. It's 4 teaspoons of granulated sugar (any white sugar, add more or less depending on preference).
14. You need 2 teaspoons of Tabasco (optional).
15. You need of For the white sauce:.
16. Prepare 50 g of unsalted butter.
17. Prepare 50 g of plain flour.
18. It's 750 ml of whole milk.
19. It's of Sprinkle of nutmeg (optional).
20. Prepare 2 tsp of Dijon mustard (optional).
21. It's of Season with salt and ground black pepper.
22. It's of Assembling the lasagne:.
23. You need of Tomato sauce.
24. It's of White sauce.
25. You need 6-9 of lasagne sheets.
26. Prepare 1 bag of grated mozzarella cheese.
27. You need Handful of cherry tomatoes, sliced in half (optional for the topping).
28. You need of Season with salt and ground black pepper (optional).

Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج‎ (lawzīnaj, "almond cake"). Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with. Lasagna is simply the best food ever!

Lasagna step by step

1. Preheat the oven to 180C. For the tomato sauce, finely dice the onions and mince the garlic..
2. In a wok or large frying pan on medium heat add the oil. Add the onions and sauté until soft and translucent. Stir occasionally to prevent onions burning..
3. Now add the mince beef and break up the meat. Stir the meat from time to time to ensure even cooking. Once the meat is almost cooked add the garlic and stir..
4. Once the meat is fully cooked add tin tomatoes and water to the wok. Turn heat up to high and bring to a boil..
5. Once boiling add the basil, bay leaved and oregano and combine well. Add tomato puree and sugar. Stir well before seasoning with salt and pepper to taste. If using Tabasco add now. This helps to add a little spice to the dish and elevates the flavours of the sauce. Reduce the heat to low and let it simmer between half hour to 1 hour covering with a lid. For best results let it simmer for as long as possible to let the flavours develop. Stir the sauce occasionally..
6. In the meantime make the white sauce. In a medium sauce pan on low heat, add the butter and let it melt. Slowly add the flour bit by bit..
7. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened..
8. When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well. Add dijon mustard now if using and stir (optional). Lastly, season to taste with salt and pepper. Give it a final good stir and remove from heat..
9. Once the tomato sauce and white sauce are both done it is time to assemble the lasagne. In an ovenproof dish put one third of the meat sauce in the base, then spoon one third of the white sauce on top..
10. Arrange one layer of lasagne sheets on top. Optional step: my little twist on extra cheesy layers of lasagne. Add the grated mozzarella on top of the lasagne sheets to cover..
11. Repeat steps 9 & 10 until the tomato and white sauce has been used up. Generously sprinkle over the mozzarella cheese on the final layer. If using cherry tomatoes, add now and layer on top (optional). Sprinkle and season with salt and pepper on top (optional)..
12. Cover lasagne with foil and bake for 40-45 minutes. Once lasagne has been baking for 30 minutes remove the foil and let it bake for the remaining duration in order to let the cheese on top crisp up..
13. Be careful when removing lasagne from the oven as it will be bubbling on top and very hot..
14. Serve and eat immediately. I like to eat mine with a side salt as well to cut through the richness of the lasagne..

Add lasagna to one of your lists below, or create a new one. Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. A lasagna is usually packed with enough good things like cheese, meat, and even veggies to make it totally satisfying all on its own, but it's always nice to pair it with a simple side dish (like a green salad.

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